Sticky rhubarb muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 6 | tablespoons | Dark brown sugar |
| 1 | cup | Rhubarb; cut in small dice |
| 4 | tablespoons | Butter, softened |
| ¼ | cup | Sugar |
| 1 | Egg | |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ½ | cup | Milk |
| Grated rind of 1 orange | ||
Directions
THE MUFFIN DOUGH
THE STICKY GLAZE
Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly. Stir in the rhubarb. Distrubute this mixture evenly into 12 muffin cups.
Cream the softened butter and the sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk. Do not overmix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups. Bake in a preheated 350 F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm, with glaze topside.
[ The L. L. Bean Book of NEW New England Cookery ]